Tuesday, 27 May 2008

This is an adapted version of the Italian Marinated Tofu from Vegan With A Vengeance. It's teetotal, because instead of using the white wine in the recipe, I've just used vegetable stock instead. Not that I'm teetotal or anything, I'm just not a wine drinker(vodka ftw!) so never have any in the house! It's served here alongside a leafy green mixed leaf salad, some baby potato salad(in vegan mayo, with spring onions and some dill) and a mixed bean salad(tinned stuff from Morrisons).These are cinnamon rolls. I adapted the pastry recipe from Veganomicon's Maple and Brown Sugar pinwheels, by omitting the orange zest and replacing the cardamom with cinnamon. For the filling I used 4 tbsp margarine, 4 tbsp brown sugar and 2 tsp cinnamon, and the icing is just ordinary icing sugar and water. Very more-ish... so not very great for the old waistline! >.<

Friday, 23 May 2008

I adapted this hearty stew myself using the best features of various stew recipes. For the potatoes I just roasted some baby potatoes, (with the not-so-baby ones chopped in half to make em smaller!), in a couple tablespoons of olive oil, a teaspoon of thyme, and some whole cloves of garlic at 220C for 45 minutes.

-saute onions, braised tofu and garlic in olive oil over high heat for 5-1o mins-add leeks, brussels(if using) and saute for a few more minutes-add salt, pepper, herbs and sundried tomatoes, then pour in stock and peas(if using)-mix, and then, once it boils, reduce heat to lowest and simmer for 10 minutes, then serve

Monday, 19 May 2008

These were made using this super-easy RecipeZaar recipe for PB squares. They're extremely sweet, but the peanut butter makes them tasty and more-ish. Lovely, but fattening, so I'd better not make these too often!These are homemade "breakfast rolls" (although I'll be serving mine with lentil soup!) I adapted the recipe off the back of a packet of flour, so here it is...

-dissolve yeast and agave nectar or sugar in warm water-sieve flour and salt-add flour, salt and oil to wet ingredients and mix into a dough-knead dough for about 5-10 mins-put dough in clean bowl, cover and leave for 30mins-1hour-divide into 16 rolls, dampen tops of rolls slightly with a little water using your finger, then press into small bowl of sesame seeds-leave rolls for another 30 mins-bake at 230C for 15-20 mins, then serve!

Sunday, 4 May 2008

The 78 is a fairly new-ish, 100% vegan restaurant located at 14 Kelvinhaugh Street, Glasgow. It's under the same ownership as their King Street place, Mono, but has a different menu.

Not the easiest of places to find, Jay and I got slightly lost getting there! However, it was worth the walk! The restaurant itself is beautifully decorated in a retro style, and has a nice, relaxed feel to it.

We both had spring rolls for starters and an all-day breakfast for our main courses. The presentation of our food was beautifully done, with the chilli and soya dipping sauces, for example, made into an arty squiggle on my plate and a heart-shape on Jay's (which led to his being teased by me that either the waiter or chef fancied him! :D). I wished I'd brought my camera to take pictures!

Both courses were lovely, though I must admit that I prefer Mono's all-day breakfasts since the 78's lacked the tempeh rashers and potato scones! The herby sausages, beans, toast, tomatoes, asparagus and mushrooms it had were still very tasty however.

I had the chocolate torte, with mocha ice-cream and a cappuccino for dessert- it's gorgeously decadent! I felt so sorry for poor Jay being diabetic while eating this! :(

The staff gave good, friendly service, and eating here was a very pleasant experience indeed. I'll still eat in Mono more frequently, but that's simply because it's nearer and there's not that much of a difference between the two, although I'd most certainly go back to The 78 now and then for a change.